Can I make these gluten free?

Yes! These blondies bake up perfectly using a gluten free flour. Make sure your flour blend has xanthan gum in the ingredient list. I like this one from King Arthur Baking.

Can I double the recipe?

Absolutely. You can double the recipe and bake in a 9 x 13 pan.

Can these blondies be frozen?

Yes, they freeze beautifully! To freeze the blondies, cool completely and then wrap in two layers of plastic wrap and store in a large freezer bag for up to 2 months. Defrost at room temperature before serving.

How do I store the blondies?

For maximum freshness, store the blondies tightly covered at room temperature for up to 3 days. To keep them fresh for longer, I like to slice off a square one at time rather than slicing the whole batch at once.

Brown Butter Blondies - Browned Butter Blondie

Description

These chewy, gooey, caramel-y Brown Butter Blondies belong at the top of your baking list. Made in under an hour with just 7 simple ingredients, this easy one bowl recipe is a fan favorite for all occasions!

Ingredients

Units Scale

3/4 cup (170 g) unsalted butter
1 cup (200 g) light brown sugar, packed
1/2 cup (100 g) granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
1 cup (125 g) all-purpose flour, spooned and leveled
3/4 cup (95 g) bread flour, spooned and leveled
1 teaspoon kosher salt
1 heaping cup semi-sweet chocolate chips (or chopped dark chocolate if desired)

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Instructions

Heat oven to 350°F.
Spray an 8 x8 inch baking pan with cooking spray and line bottom and sides with parchment paper. Set aside.
To brown the butter, melt the butter in a large saucepan on medium heat. Once melted, begin stirring occasionally. The butter will begin to crackle and pop and foam will form at the top. Continue stirring. Once sizzling sound stops, continue stirring often until golden brown bits begin to collect on the bottom of the pan. The butter will smell slightly nutty and aromatic. Remove from heat. Pour the butter and the dark bits of milk solids into a large bowl. Let cool for 15 to 20 minutes.
Meanwhile, whisk together the flours and salt. Set aside.
Once the brown butter is slightly cooled, add the brown sugar and granulated sugar and whisk until well combined, about 1 minute.
Add the eggs and vanilla and whisk for 1 minute. Mixture will be smooth and glossy.
Add the flour and salt mixture and stir with a large spatula or wooden spoon until barely combined. Stop when a few streaks of flour remain. Do not overmix.
Gently fold in chocolate chips.
Transfer the dough into the prepared pan and top with more chocolate chips if desired.
Bake on the center rack of the oven for about 25 minutes or until edges are golden brown and center is set. Do not overbake.
Remove from oven and cool completely before cutting into squares.

Notes

Store remaining blondies tightly covered for up to 3 days.
May be frozen. Wrap tightly in plastic wrap and store flat in a large freezer bag for up to 2 months. Defrost at room temperature before serving.

**Recipe adapted from Food 52. Originally posted March 2020